The holiday season traditionally means an abundance of food, and usually you find yourself with a lot of leftovers the next day. These healthy recipes will help you turn that unused food into delicious reimagined dishes!
Broccoli–Turkey Brunch Casserole
1½ cups fat-free milk
1 can (10 ¾ ounces) reduced-fat, reduced-sodium condensed
cream of chicken soup, undiluted
1 carton (8 ounces) egg substitute
¼ cup reduced-fat sour cream
½ teaspoon pepper
¼ teaspoon poultry seasoning
½ teaspoon salt
2½ cups cubed cooked turkey breast
1 package (16 ounces) frozen chopped broccoli, thawed
2 cups low-sodium stuffing cubes
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
1. In a large bowl, combine the milk, soup, egg substitute, sour cream, pepper, poultry seasoning and salt.
2. Stir in the turkey, broccoli, stuffing cubes and 3/4 cup cheese.
3. Transfer to a 13-inch-by-9-inch baking dish coated with cooking spray. Bake, uncovered, at 350° for 40 minutes.
4. Sprinkle with remaining cheese.
5. Bake 5 to 10 minutes longer or until a knife inserted near the center comes out clean.
6. Let stand for 5 minutes before serving.
Yield: 6 servings
2 (1-pound, 4-ounce) packages refrigerated mashed potatoes
1 tablespoon dried minced onion
½ teaspoon pepper
1 cup matzo meal
1. Combine first four ingredients in a large bowl.
2. Divide mixture into 16 portions, using about ½ cup in each portion.
3. Pat each portion into a 4-inch diameter cake; place on wax paper.
4. Heat a large nonstick skillet over medium-high heat.
5. Coat both sides of each cake with cooking spray; place in batches in pan.
6. Reduce heat to medium; cook 1 to 2 minutes on each side or until browned.
7. Remove from pan, and place on wax paper.
8. Cool completely.
Yield: 16 potato cakes
Sweet Potato Casserole
2 pounds sweet potatoes, peeled and chopped
3/4 cup granulated sugar
1/4 cup evaporated low-fat milk
3 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1.5 ounces all-purpose flour (about 1/3 cup)
2/3 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons melted butter
1/2 cup chopped pecans
1. Preheat oven to 350°.
2. To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.
3. Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.
4. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350° for 25 minutes or just until golden.
5. Preheat broiler (remove casserole from oven).
6. Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.
Yield: 12 servings (serving size 2/3 cup)
Fat: 9.2 g
Protein: 3.3 g